The Address Sept-Oct 2013

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CHAPTER FIVE THE TASTE THE COOKBOOK. THE DISHES. THE DRINKS. PAGES 107 - 119
CREATING WITHOUT LIMITS USING THE FINEST INGREDIENTS AND HIS UNRESTRICTED IMAGINATION, CHEF FEDERICO MICHIELETTO DOES NOT JUST COOK – HE CREATES. ALISON ELFWING HEADS OVER TO THE ACCLAIMED MARINI’S ON 57 TO HAVE A CHAT. PHOTOGRAPHS LAW SOO PHYE — Saffron-infused cheese with droplets of eight-year-old Vincotto Marini’s on 57 has been setting the Kuala Lumpur dining scene abuzz since its opening in September last year. Spanning the entire highest floor of Petronas Tower 3, one would be forgiven if the initial reaction to the panoramic view of the city and the iconic Petronas Twin Towers, just metres away, is nothing short of jaw dropping. A native of Mogliano Veneto, Italy, Chef Federico Michieletto now heads the kitchen at what is hailed as ‘Kuala Lumpur’s hottest Italian restaurant’. Chef Federico is a master at creating new, original dishes through his keen sense of curiosity for the unlikely pairing of ingredients. His experience spans across the continents, starting off in Italy, then on to Singapore and Malaysia. He has done it all; worked in small, hot and cramped kitchens, cooked in Europe’s best restaurants and five-star hotels, and opened and managed 14 outlets for a corporate group here in Malaysia. “We work very closely with suppliers from Italy, changing the menu every two to three months, normally following the season of produce.” Patrons are guaranteed the freshest high end seasonal ingredients so there is never a chance to get bored. “The only thing we keep is the pasta with the lobster and the tiramisu, because they will kill us if we take it away,” he says, comically mimicking a knife with his finger drawn across his throat. “Everything else, we change.” As I peruse the menu, I ask Chef Federico how he would describe the cuisine at Marini’s. “I would say the food here is very modern. We use molecular applications, and emphasise very much on the ingredients and a new way to enjoy it. For example, the Burrata Cheese. I put it with the lobster. It’s not conventional, but you’ll see what I mean when you taste it.” He continues to point out a few other items in the menu. “It’s like the Garden Salad, there are 20 different types of vegetables, 10 dressings, eight perfumes ... you’ll see for yourself. I show you a few different dishes,” he says excitedly and proceeds to rattle on in Italian to his sous chef, Chef Fabio Ruggiero. I marvelled at the beauty of the plate of Maine Lobster and Burrata Salad, drizzled with extra virgin olive oil and dotted with baby herbs. The combination was spectacular – fresh and light with a clean flavour. I asked Chef Federico where he gets his ideas for such a beautiful presentation. “You know 108 TA | SEPT/OCT 2013
Page 1 and 2: A TROPICANA MAGAZINE pg 58 pg 64 pg
Page 3 and 4: CONTENTS CHAPTER ONE THE LATEST/ PA
Page 5: Advantages of the Follicular Unit E
Page 9 and 10: TROPICANA CITY MALL No 3, Jalan SS2
Page 11 and 12: TROPICANA GOLF & COUNTRY RESORT 474
Page 13 and 14: TROPICANA GOLF & COUNTRY RESORT 474
Page 15 and 16: KODAKARA PEAK The Kodakara Peak has
Page 17 and 18: EDITOR’S NOTE Every issue of The
Page 19 and 20: Rasa Kampung BUFFET REVIEW 1 TROPIC
Page 21 and 22: Raja Permaisuri Agong Cup CHARITY G
Page 23 and 24: 1 Miss Malaysia Tourism 2013 FASHIO
Page 25 and 26: 1 The Tropicana COLLECTION TROPICAN
Page 27 and 28: Dazzling Tiles BY MURANO DÉCOR 1 K
Page 29 and 30: 1 Calvin Klein WATCHES & JEWELRY HO
Page 31 and 32: FACILITIES AND TENANTS AT TROPICANA
Page 33 and 34: FACILITIES AND TENANTS AT TROPICANA
Page 35 and 36: THE ADDRESS IS EXCLUSIVELY CIRCULAT
Page 37 and 38: CHAPTER ONE THE LATEST NEW OPENINGS
Page 39 and 40: FASHION BE A MCQUEEN For Pre-Autumn
Page 41 and 42: GADGETS & HOME LIVING LIMITED EDITI
Page 43 and 44: BOOKS FEASTS OF PENANG: MUSLIM CULI
Page 45 and 46: MOVIES 2 GUNS For the past one year
Page 47 and 48: THE DIARY 4 - 18 September MID AUTU
Page 49 and 50: CHAPTER TWO THE HOME HOME & INTERIO
Page 51 and 52: WITH FOOD PLAYING SUCH AN IMPORTANT
Page 53 and 54: There is no such thing as a simple
Page 55 and 56: A Slice of Metropolis Heaven TROPIC
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1 1 — Tropicana Metropark’s gro
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← applies to their duties and job
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— An artist’s impression of Tro
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← TRUE VALUE REALISED - In line w
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TROPICAL BEAUTIES
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60 TA | SEPT/OCT 2013
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“It was very overwhelming at firs
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— Château Latour If sipping eleg
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Clockwise from bottom left — Roya
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WORDS AUDREY TEOH PHOTOGRAPH CORBIS
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— Czech Krumlov architecture; Vie
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Clockwise from left — A scenic vi
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Not every man wants to be Tony Star
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SEPT/OCT 2013 | TA 77
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A matter of GOOD TASTE Photographs
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Tangoo toga chiffon dress; Carrera
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DKNY sheer maxi dress with jersey p
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STYLE wave by Deborah Lee PLAID AND
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Christole · A PRESTIGIOUS LEGACY
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Galea table spoon and dinner fork,
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96 TA | SEPT/OCT 2013 America cigar
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Appetising Scents Photographs by Li
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GRAPEFRUIT Diptyque L’Eau des Hes
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CUCUMBER Bobbi Brown Bobbi, 50 ml,
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The Address Sept-Oct 2013

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